Ingredients

• 1/2 kg - mathanga (yellow pumpkin)
• 1 cup - toor dal
• 3 tsp - chilli powder
• A little - turmeric powder
• A small lime-sized tamarind
• 3-4 - pearl onions, cut into fine pieces
• 1 tsp - mustard seeds
• A few fenugreek seeds
• A few curry leaves
• 3-4 - whole red chillies
• 3 tsps - oil for seasoning

How to Make Mathanga Pulingari

• Wash and cook toor dal in 2 cups of water.
• Peel the mathanga and cut into pieces. Add them to the cooked toor dal along with chilli and turmeric powder. Cook well.
• Mix tamarind in 1 cup of water and squeeze and take out juice.
• Pour the tamarind juice into the cooked dal and mathanga, and boil till you get desired consistency (not too thick).
• In a kadai, pour oil and add mustard, fenugreek seeds and let them splutter. Then add curry leaves, onions, red chillies.
• Let the onion turn brown in colour. Then pour this on the curry and mix well.
• Serve hot with rice.